To make Zabaglione:1. Add approx. 2cm of water to a small saucepan and bring to the boil.2. Remove saucepan from stove and rest a metal bowl on top. 3. Place the eggs, sugar and espresso in the metal bowl.4. Stir mixture energetically until combined and a soft a fluffy consistency.

Tip: When you can draw the number 8, 8 times with the mixture on the whisk, then the Zabaglione is ready.

To plate Dish:1. Drizzle saba/vinocotto on plate.2. Finely chop the Hard Almond Nougat and sprinkle over Saba/Vinocotto on plate.3. Make a quenelle with the Vanilla Ice Cream and place on top of the Hard Almond Nougat.4. Place a tablespoon of Zabaglione on top of the Vanilla Ice Cream.5. Garnish the plate with an Amari Cantucci biscuit or two and a couple of mint leaves.6. Drizzle Saba/Vinocotto over plated dessert.